3IO CHARLES T. BRUES AND RUDOLPH W. GLASER. 



with smooth surface and convex elevation. Edge smooth ; inter- 

 nal structure finely granular, with irregular central core. Diam- 

 eter 0.6 mm. 



Potato Gelatine Stab. Liquefaction begins in 48 hours ; growth 

 best at tip, the line of puncture filiform ; liquefaction at first napi- 

 form, becoming stratiform, surface umbonate. Medium un- 

 changed. 



Nutrient Gelatine Stab. Same, but liquefaction proceeds more 

 slowly and is more nearly crateriform. 



Potato Agar Slant. After 72 hours growth is abundant, spread- 

 ing, densely rhizoid, convex. Color white, opaque, surface glis- 

 tening, smooth. No odor, consistency viscid. Medium un- 

 changed. 



Nutrient Agar Slant. After 72 hours growth is moderate, 

 beaded, with a few rhizoid colonies where medium is thin. Sur- 

 face smooth, glistening. Color white, opaque. No odor, con- 

 sistency butyrous. Medium unchanged. 



Locke's Agar Slant. Growth like other agar slants, scanty, 

 beaded, many rhizoid colonies, consistency butyrous. After a 

 much longer incubation (four weeks) there is not a very heavy 

 growth, but it is still more or less beaded and highly rhizoid on 

 the sides and extending deep into the agar. 



Molisch's Agar Slant. After 72 hours growth abundant, 

 much like that on potato agar. Consistency very ropy. No pig- 

 ment, even in old cultures. 



Potato Agar (with Yeast 1 ) Slant. Growth after 72 hours 

 abundant, like that on potato agar, but with fewer rhizoids. 



Potato (Pieces). Colonies raised, slightly yellow, growth 

 good. There is a trace of ammonia. 



Growth in Liquid Media. 



Nutrient Bouillon. After 48 hours growth good; after 72 

 hours, no surface growth, no clouding and no odor, but with an 

 abundant viscid sediment. No hydrogen sulphide is produced. 



Locke's Solution. After 48 hours not very much growth; 

 after 72 hours, no surface growth, no clouding and no odor, but 

 with an abundant viscid sediment. After a much longer incuba- 



1 Made by adding 2 per cent, of thoroughly crushed bread yeast. 



